Ingredients
1 egg
1 tablespoon water
1 teaspoon margarine (approx.) or 1 butter (approx.)
salt and pepper (to taste)
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Long twisted spoon for stirring and layering cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
Electric egg cooker — hard, soft, poached eggs, no guessing
Long twisted spoon for stirring and layering cocktails
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Beat egg(s) with water in a small bowl and put in the refrigerator. Melt about a teaspoon of margarine or butter in a small pan over medium-high heat until VERY hot. (The cooking show I based this on said to let it heat until you are basically scared to let it get any hotter.). Pour refrigerated egg(s) into hot pan, and begin stirring lightly with a spatula to stop eggs from burning. (A little brown is okay; just fold it into the inside of the egg.). When eggs have reached your preferred consistency, fold and remove from pan to a plate.